Chocolate Chip Cookies/Cookie Sandwiches

Name: Chocolate Chip Cookies/Cookie Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters coconut oil; 296 milliliters evaporated cane juice; 59 milliliters flax meal; 473 milliliters Bobs Red Mill gluten-free all-purpose baking flour; 1 teaspoon salt; 6 Tbsps homemade applesauce or store-bought unsweetened applesauce; 2 Tbsps pure vanilla extract; 237 milliliters vegan chocolate chips; 2 teaspoons xanthan gum

Chocolate Chip Cookies/Cookie Sandwiches might be just the dessert you are searching for. This gluten free and vegan recipe serves 36. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 85 calories. Head to the store and pick up vanillan extract, bob's mill baking flour, xanthan gum, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.

Ingredients you will need

Evaporated Cane Juice

Chocolate Chips

Xanthan Gum

Applesauce

Ground Flaxseed

Vanilla

Dough

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Spatula

Whisk

Bowl

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.

Ingredients you will need

Spread

Dough

Melon

Equipment you will use

Baking Sheet

Melon Baller

Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Ingredients you will need

Equipment you will use

Oven

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.

Ingredients you will need

Equipment you will use

Wire Rack